Ingredients
60ml wok oil
120g spring onions, finely sliced
2 garlic cloves, finely chopped
20g ginger, peeled and finely chopped
2 tsp shichimi togarashi
4 tbsp tamari soy sauce
3 tbsp runny honey
2 tbsp fish sauce
2 tbsp lime juice
4 tbsp mirin
½ tbsp rice vinegar
600g chestnut mushrooms, roughly chopped
250g dried instant ramen noodles
Crispy onions

Method
Put the oil in a wok and put on a medium heat. Bring to smoking point (this will take around 2 minutes).  As soon as it smokes, add the spring onion, garlic, ginger and shichimi togarashi and cook for a couple of minutes, until soft but without colour. Remove from the wok, leaving behind a tbsp or so of the oil.  To the spring onions add the soy sauce, honey, fish sauce and lime juice, mirin and rice vinegar stir and then put to one side.

Put the mushrooms into a food processor and pulse about ten times, until finely chopped.  Don’t worry too much if a few are a little bigger.  Don’t blitz as you don’t want a puree.

Put your wok on medium-high heat and add the mushrooms. Cook the mushrooms for 12-15 minutes, until the moisture has come out of the mushrooms and evaporated. 

When the mushrooms are almost cooked, cook the noodles according to the packet instructions (around 2 minutes).

Once the mushrooms are done, add the spring onions and turn off the heat.

Drain the noodles and add to the wok.  Toss through the mushroom mixture.

Serve the noodles in bowls, topped with the crispy onions.